This cowboy hamburger soup is packed with ground beef, potatoes, beans, and vegetables in a seasoned tomato broth. It all cooks in one pot and makes enough for dinner with leftovers for lunch!
If you love a good ground beef soup, try my Lasagna Soup or Cheeseburger Soup next!
A Reader’s Review
Oh my goodness, the whole family loves the cowboy soup. It’s similar to our cabbage soup which is like a quick and easy stuffed cabbage. Thank you so much. They’re both so hearty and delicious.
Reasons You’ll Love This
- Feeds the Family: Beef, beans, and potatoes make this a filling dinner, with extra for another meal.
- Pantry Friendly: Put those cans of tomatoes, beans, and vegetables to work!
- Easy Cleanup: Everything cooks in one pot, so you won’t finish dinner with a sink full of pans.
What is Cowboy Hamburger Soup?
Hamburger soup combines ground beef, vegetables, and potatoes in a tomato-based broth. This cowboy version adds chili beans, green chiles, cumin, and chili powder for a little Southwestern flavor.
It has some of the flavors of chili, but with more broth and plenty of vegetables. For another filling beef and potato dinner, try my Texas Cowboy Stew!
Cowboy Hamburger Soup Ingredient Tips
Check the recipe card below for the full ingredient list and measurements. Here are a few tips before you start!
- Ground Beef: Use lean ground beef and spoon off excess grease after browning so it doesn’t collect on top of the soup.
- Potatoes: Cut the Yukon gold potatoes into small, even pieces. Larger chunks will need more time to cook.
- Carrots and Celery: Slice them thinly so they soften while the soup cooks.
- Tomatoes with Green Chiles: Choose mild if you prefer less heat.
- Chili Beans: Keep the sauce! It adds seasoning and flavor to the broth.
- Canned Vegetables: Drain and rinse the corn and green beans. Keep the juice from the plain diced tomatoes.
- Beef Broth: Use lower-sodium broth if you want more control over the salt, then taste before adding more.
How to Make Hamburger Soup
Open your cans and chop the vegetables before you start. Once everything goes into the pot, let it simmer until the potatoes are tender!
- Cook the Vegetables: Heat the olive oil in a large stockpot over medium-high heat. Add the onion, carrots, and celery and cook until softened.
- Brown the Beef: Add the ground beef, breaking it into crumbles as it cooks. Once cooked through, spoon off excess grease.
- Add Seasonings: Stir in the garlic, cumin, chili powder, oregano, salt, and pepper. Cook for 1–2 minutes, stirring.
- Add the Remaining Ingredients: Stir in both cans of tomatoes, the chili beans with their sauce, drained corn, drained green beans, and potatoes. Pour in the beef broth and stir to combine.
- Simmer: Bring to a boil, then reduce to a simmer. Cover and then simmer for 15 minutes or until the potatoes are tender.
- Finish and Serve: Taste and adjust the seasonings. Garnish with chopped cilantro or parsley and serve!
Can I Make Cowboy Soup in a Slow Cooker?
Yes! Brown the ground beef and sauté the onion in the olive oil first. Spoon off excess grease, then transfer to the slow cooker with the remaining ingredients, except the garnish. Cook on low for 4–5 hours, or until the potatoes and carrots are tender. Taste before serving and garnish with cilantro or parsley.
Quick Tips and Variations
- Swap the Beans: Use drained pinto or black beans instead of chili beans. Since you’ll lose the seasoned sauce, taste and adjust the seasonings at the end.
- Add Extra Vegetables: Cook diced bell pepper with the onion, or add peas or small pieces of zucchini toward the end of simmering.
- Adjust the Broth: Add more beef broth if you prefer more liquid.
- Make It Your Own: Set out shredded cheddar, sour cream, and hot sauce so everyone can finish their own bowl.
Cowboy Hamburger Soup
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Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 carrots, peeled and thinly sliced
- 2 celery sticks, thinly sliced
- 2 pounds ground beef
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 ½ teaspoons Kosher salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 14 ounces canned diced tomatoes, with juice
- 14 ounces canned diced tomatoes with green chilies
- 14 ounces canned chili beans, with juice
- 14 ounces canned corn, drained and rinsed
- 14 ounces canned green beans, drained and rinsed
- 3 Yukon gold potatoes, peeled and chopped
- 4 cups beef broth
- cilantro or parsley, for garnish
Instructions
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Add 2 tablespoons olive oil to a large stock pot and heat over medium-high heat. Add 1 small onion, 3 carrots, and 2 celery sticks, and cook until tender.
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Add 2 pounds ground beef and cook until no longer pink. Spoon off any excess grease.
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Next, add 3 cloves garlic, 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon oregano, 1 ½ teaspoons Kosher salt,and ½ teaspoon ground black pepper,. Stir and cook for 1-2 minutes.
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Stir in the 14 ounces canned diced tomatoes, 14 ounces canned diced tomatoes with green chilies, 14 ounces canned chili beans, 14 ounces canned corn, 14 ounces canned green beans, and 3 Yukon gold potatoes, in the pot, then cover with 4 cups beef broth.
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Bring to a boil, then reduce to a simmer. Cover and simmer for 15 minutes or until the potatoes are tender.
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Garnish with fresh chopped cilantro or parsley, and enjoy!
Video
Notes
Refrigerator: Store leftovers in airtight containers in the refrigerator for 3–4 days.
Freezer: Freeze in individual portions for up to 3 months, leaving room for expansion. Potatoes may soften after freezing.
Reheating: Thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave, stirring occasionally, until hot throughout. Add a splash of broth if needed.
Nutrition
More Delicious Soup Recipes
Soup is comforting, delicious and filling! I love when the seasons start to change and I can start adding it back into my meal rotations again! Check out a few more of my favorites that are hearty and delicious.
